White Bean and Kale Soup
User Reviews
5
White Bean and Kale Soup
Description
This soup starts by cooking onions in olive oil until softened, building a flavorful base. One can of beans is mashed to thicken the broth, while the other is added whole to provide varied texture. The combination of chicken broth and water creates a mild savory liquid that carries the flavors without overpowering.
Kale is added later and cooked until tender but still vibrant, contributing a fresh green note and a slight bitterness that balances the creaminess of the beans. The seasoning with freshly ground salt and pepper enhances the natural flavors of the ingredients without masking them.
The recipe is flexible with options for substituting different beans or leafy greens, and it can be adapted for vegetarian diets by replacing chicken broth with vegetable broth. The soup yields about four generous servings and is suitable for make-ahead meals or slow cooker preparation, which tenderizes flavors further.
Leftovers can be refrigerated and reheated gently to preserve texture and flavor.
Ingredients
- 2 tablespoons olive oil
- 1 small onion chopped
- 2 (15 ounce) cans cannellini beans drained and rinsed (see note 1)
- 4 cups chicken broth (see note 2)
- 2 cups water
- 2 cups kale stems removed and torn into 1” pieces (see note 3)
- salt freshly ground
- black pepper freshly ground
Instructions
- Heat the oil in a 3 quart saucepan over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes.
- Meanwhile, mash one can of beans in a small bowl. Add mashed beans, broth, and water to saucepan. Bring to a boil.
- Stir in remaining beans (left whole) and kale. Reduce heat, partially cover, and simmer about 20 minutes, until kale is tender. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper).
Notes
- You can substitute 3 cups cooked beans for the two cans, approximately 1 cup dried beans before cooking.
- Mash half of the beans to thicken the soup, adding the rest whole for texture.
- Use vegetable broth instead of chicken broth to make this recipe vegetarian or vegan.
- Any sturdy leafy green like escarole or chard can replace the kale; tear leaves into 1-inch pieces for even cooking.
- The recipe yields about four servings of 2 cups each.
- Store leftovers in the refrigerator for up to 4 days.
- Slow cooker instructions: combine all ingredients except kale, cook on low for 7-8 hours or high for 3-4 hours; add kale during the last 20 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (2 cups each)
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Serving | 2 cups | |
| Calories | 198kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 10g | 20% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 1169mg | 49% |
| Potassium | 393mg | 8% |
| Fiber | 7g | 28% |
| Sugar | 1g | 2% |
| Vitamin A | 3352IU | 67% |
| Vitamin C | 59mg | 66% |
| Calcium | 155mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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